Return to Recipes

Chickpeas braised with tamarind and heirloom tomatoes


45 mins
Serves 8

Meltingly soft chickpeas combined with briny olives and tangy tamarind is full of heady aroma and flavor. This versatile recipe works perfectly as a cozy meal, as part of an appetizer plate, or with baked eggs for a gourmet take on shakshuka.

  • Step 1

    Preheat oven to 375 degrees.

  • Step 2

    Combine tamarind paste and 1 cup boiling water in bowl and let sit for at least 15 minutes. Using your hands, squeeze tamarind paste until diluted into water. Strain mixture through coarse-mesh strainer set over bowl, pressing on solids with spoon to extract as much tamarind mixture as possible. Discard solids.

  • Step 3

    In a 9 x13 baking dish, combine Tomato Bliss, chickpeas, chili pepper (if using), raisins, olives and tamarind liquid. Cover tightly with foil and bake for 30-45 minutes until the mixture is bubbling and the chickpeas are soft.

  • Step 4

    Remove the foil, sprinkle with herbs and cheese if using, and serve. Best served when slightly cooled or at room temperature.

Ingredient list

  • 32 oz
    Tomato Bliss
  • 2-3 Tbsp
    tamarind paste
  • 5-6 cups
    cups chickpeas, rinsed and drained (about three 15 oz cans)
  • 1/4 cup
    cured black olives, pitted and torn
  • 10
    small, dried mild red chilli peppers or 3/4 tspn crushed red pepper
  • 1/4 cup
    golden raisins, soaked in water to plump
  • 2-3 Tbsp
    cilantro or parsley leaves, roughly chopped
  • 3/4 cup
    feta or ricotta cheese (optional)